Orange-glazed english fruit-cake
120 min

Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Sunflower oil
0.2 l
Sugar
0.25 kg
Eggs
6.667 ud
Plain flour
0.333 kg
Creamed corn
0.167 kg
Table salt
1.667 g
Raising agent
26.667 g
Rum
0.008 l
Orange flavour
1.667 g
Corinto raisins
0.333 kg
Fruit cubes
0.167 kg
Icing sugar
0.167 kg
Oranges
0.167 kg
Orange flavour
1.667 g
Elaboration
- Preheat the oven to 170 ºC.
- Grease a 20 cm long mould.
- In a bowl, mix the oil with the sugar.
- Add the eggs, one by one, and mix until they are incorporated.
- In another bowl sieve the flour, the creamed corn, the salt and the raising agent.
- Add the flour mixture to the dough and mix until there are no lumps, but without working the dough too much.
- Moisten the sultanas.
- Add the rum, the orange flavour, the corinto raisins and finally the fruit cubes.
- Pour the dough into the mould until it is 3/4 full.
- Bake for approximately 40 minutes or until golden brown. In any case, check that it is well baked.
- Remove from the oven and leave to cool on a wire rack.
For the glaze
- Prepare the orange juice.
- In a bowl mix the icing sugar with the orange juice and the orange flavour.
- Pour over the cake once it is cold and decorate it with some dried fruits and sprinkle with icing sugar.
Nutritional information (1 portion)
Energy
1489.12
kcal
Carbohydrates
230.32
g
Proteins
19.87
g
Lipids
54.02
g
Fiber
7.75
g
Saturates
7.78
g
Monounsaturated fatty acids
14.05
g
Polyunsaturated fatty acids
25.72
g
Cholesterol
306.44
mg
Calcium
106.67
mg
Iron
4.79
mg
Zinc
2.15
mg
Vitamin A
161.33
ug
Vitamin C
12.17
g
Folic acid
63.56
ug
Salt (Sodium)
282.23
mg
Sugars
125.59
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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